Could any one give me an easy recipe for a chocolate cake with topping?

also i would like to know how to prepare tea cake? my husband loves it.. thank you all for giving me the sweet help!Could any one give me an easy recipe for a chocolate cake with topping?
Pudding Poke Cake





1 box cake mix - any flavor (chocolate)


2 boxes pudding - any kind (cheese cake)


1 cup powdered sugar


4 cups cold milk





make cake as instructed on box and let cool





mix pudding and powdered sugar - add milk and meat 1 minute (no longer)





poke holes in cake (a little wider than a pencil - I use the handle of a table knife)





pour 1/2 of the pudding mix into holes





let pudding mix cool in fridge for about 10 minutes and than pour it over the entire cake





chill and serve





(this can be done with a lot of different flavor combos so mix it up and experiment - and enjoy)





I know it's not ';homemade';, but it's so good.Could any one give me an easy recipe for a chocolate cake with topping?
CHOCOLATE CAKE WITH VANILLA BUTTERCREAM


click photo to enlarge


1 cup boiling-hot water


3/4 cup unsweetened cocoa powder


1/2 cup whole milk


1 teaspoon vanilla


2 cups all-purpose flour


1 1/2 teaspoons baking soda


Rounded 1/2 teaspoon salt


2 sticks (1 cup) unsalted butter, softened


2 cups packed dark brown sugar


4 large eggs at room temperature for 30 minutes


4 cups vanilla buttercream


Various food colorings*





Special equipment: a metal offset spatula; several small sealable plastic bags (not pleated)


Garnish: vanilla mini cupcakes











Make cake layers:


Put oven rack in middle position and preheat oven to 350掳F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.





Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.





Whisk together flour, baking soda, and salt in another bowl.





Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).





Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.





Assemble cake:


Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.





Decorate cake:


For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.





Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.





Cooks' notes:


鈥?Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks.


鈥?Cake can be assembled 4 hours ahead and kept at cool room temperature.





Makes 10 to 14 servings.
I linked a cake recipe with a cream cheese frosting and the Chocolate Butter Cream Frosting recipe. That way you have some frosting options...
Title: Chocolate Cake With Mayonaisse


Yield: 6 Servings





Ingredients





1 c white sugar


2 eggs


1/2 c cold water


1 1/2 c sifted flour


1 ts vanilla


1 ts baking soda


1/2 c butter or margarine


4 tb cocoa


3/4 c mayonaisse





Instructions





Chocolate Cake with Mayonaisse





few grains salt Cream butter and sugar. Add eggs and beat well. Add


flour, cocoa, and beat 3 minutes. Add soda and water. Stir in


mayonaisse, vanilla, and salt.
Ingredients:


2/3 cup shredded coconut


2/3 cup pecans -- chopped


2/3 cup chocolate chips


1 box German chocolate cake mix


8 ounces cream cheese


1/4 pound butter -- at room temperature


1 pound powdered sugar








Directions:





Sprinkle the coconut, pecans and chocolate chips over the bottom of a greased 9 X 12 inch cake pan. Prepare the cake, following the package directions, then pour batter into prepared pan. In a small saucepan, melt the cream cheese with the butter, then stir in the confectioners sugar. Spread over top of the cake batter; spreading topping a little thicker at the edges. Place in a preheated 350F oven and bake for 40-50 minutes.





This recipe for Earthquake Cake serves/makes 10





Chocolate Black Tea Cake


SUBMITTED BY: Marlies Monika








';This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!';


Original recipe yield: 1 - (9 inch) Bundt cake





PREP TIME 20 Min


COOK TIME 1 Hr


READY IN 1 Hr 20 Min


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


4 eggs, separated


1 cup butter


1 2/3 cups white sugar


1 cup brewed black tea, cold


2 cups all-purpose flour


1 1/2 tablespoons baking powder


1/3 cup dry bread crumbs


1/3 cup unsweetened cocoa powder


1 cup chopped hazelnuts


DIRECTIONS


Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.


In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.


In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.


Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.